Tuesday, September 12, 2017

Whole 30 Tomato Sauce

We had a surplus of Roma tomatoes from our garden this year so we decided to make a bunch of batches of tomato sauce and freeze them to use throughout the year!  We make our tomato sauce so that it could also be used a tomato soup as well (YUM--I love soup...especially when it starts getting chilly out!)

Here's our recipe (Whole30 approved, of course, and super simple!)

  • 5 lbs fresh tomatoes from your garden
  • 3 onions, 10 garlic cloves (diced up how you like)
  • salt, pepper, Italian seasoning, red pepper flakes (That's. It.)
Set up an assembly line for the following:
  • Start by rinsing all the dirt off your tomatoes in the sink
  • Core and score your tomatoes (cut out the end, and score an "X" at the other end)

  • Place in boiling hot water for 3-5 minutes
  • Take out tomatoes and place in ice water to peel (careful they are super hot!)
  • While you are boiling and peeling your tomatoes, dice up your onions and garlic and begin sautéing in olive oil in a big pot until translucent.  
  • Start adding your peeled tomatoes and crush ever so slightly as your pot is filling up
  • Add your seasonings (I never measure, so dump it in to your liking and taste as you go!)
  • Let your yummy tomato sauce simmer for 3-4 hours (make sure you check on it a few times and stir it up) then use a handheld emulsion blender to blend up (if you'd like to--your choice on how chunky you'd like it!

  • Let cool then bag up to freeze to enjoy throughout the year! So good!
*Our serving size was 3 cups in each gallon bag we froze--we did around 5lbs of tomatoes the first round and ended up with 6 bags total*